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Whole Grain Bread

Baking a good loaf of bread is a form of therapy. Ask any baker, and they will tell you how a well risen loaf also causes the spirit to rise and soar! And the smell of freshly baked bread is undeniably one of the best smells in the world!

But baking can be bothersome. Especially if you are a beginner. Here at Fitmag, we believe in simplifying things, whether it be fitness, or nutrition science, or simply bread-making. Here’s a great and easy recipe for a Whole Grain Bread for all those avid bakers out there who are waiting to join the bake-brigade. Something that can start you off on a positive note, so you can gain confidence in your artisan skills in no time. And the best part of it? It is superbly healthy!

Add flour, brown rice, rye flour, yeast, and salt and give it a mix in a mixing bowl.

Add water half a cup at a time and mix the mixture with a dough hook for 5 minutes.

Check if the dough is well-kneaded using a ‘windowpane test’ after 5 minutes. To know more about this test, check the information here: ‘Baker’s Windowpane Test‘

Take the dough out on a oiled surface and stretch and fold for 5 minutes, two times over, and check for the gluten development again (follow step 3).

Transfer the dough into a loaf pan, sprinkle poppy seeds or any other seeds you like, and bake it at 375 degree fahrenheit in a pre-heated oven for 45 minutes. A well risen bread will make a hollow sound when tapped at the base.

Let it cool completely on a wire rack before slicing!

Note: (1) If you do not have stand mixer, you will have to hand knead for about 20-30 minutes for the gluten to develop.

(2) Do not use commercial atta in place of flour, try to find a 100% whole wheat flour or buy wheat grains and just give them at the mill to grind them for you.